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Old 03-29-2007, 11:12 PM   #1
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Question Fish and Chips?

Ok i am going to try my hand this weekend to try to make authentic fish and chips again. I tried it long time ago but it it didn't turn out very well. Id like some pointers, especially from our UK members, on what makes a good authentic fish and chips. I just watched throwdown on food network and i watched very closely at the guy that bobby was competing against. Unfortunatly they only posted Bobby's recipe and not this guys. Bobby's recipe doesn't look all that great. Some things i picked up from the show is that you don't want you batter to be to thick (since i don't have the feel of this its hard for me to determine). This guy also used "Seltzer water" which i don't if its that easy to find or not. Anyways anything in general you can point out would be appreciated but here are my questions ive came up with:

Fish
1) What temperature do you want to use? Do you want to change the temperature when your frying the fish or do you keep it constant?

2) I know batter is key to fish and chips. You want to taste the fish and want a light and crispy batter. It looks like this guy just used Wheat Flour, Seltzer water, and a little red food coloring. Is wheat flour traditional? Ive seen a lot of recipes use rice flour. What is a good way for a beginner to know what consistency the batter should be?

3) Is seltzer water traditional? If i can't find it is there anything i could replace it with? How about a beer batter?

Fries
How big would you say to cut the fries. All of them seem to use the double fry method which ive used more than once and the fries were not as crispy as i expected

I will be getting Malt Vinegar, Make Tarter sauce and probably use a lemon (even though i know its not authentic but i love lemon on fish)

So any other tips or a very good recipe would also be appreciated.

thanks,
ncage

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Old 03-29-2007, 11:22 PM   #2
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I've used this recipe and it was very good!

This recipe calls for beer but you can sub club soda which is another name for seltzer.

I cut fries to 1/2"
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Old 03-29-2007, 11:23 PM   #3
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batter is light and crisp, I have seen and had it like a light tempura, and a light batter...I'll see if I can get my mums recipe to pass along.

As for the chips, thick cut, lots of malt.

what about the mushy peas though
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Old 03-29-2007, 11:36 PM   #4
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Thanks guys for the reply. I have been doing some searching and it looks like one of the secrets to the chips is not to use a potato with high sugar content...so it looks like idaho are out. Maybe Yukons or Reds would work.

Ncage
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Old 03-29-2007, 11:51 PM   #5
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Now decisions decisions. I have been doing some googling and some recipes have egg. This looks bad to me. It looks like the batter gets way way to dark when you add egg to the batter. Another thing is it seems like there has to be some type of levaning in the batter (baking powder or Self Rising Flour). Maybe that guy on throwndown didn't use levaning because the bubbles in the seltzer water act as levaning?

One difference i have seen from the recipes is that some tell you not to overwork the batter and some clumbs in the batter is good. Others tell you to beat the batter with a at high speed so you can incorporate air into the batter. So i don't know which is correct here.
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Old 03-30-2007, 05:10 AM   #6
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I have not cooked fish and chips, but I am a big eater of them!

The batter should be a darkish gold and crisp. The chips should be chunky (not littke crisp fries). The ideal chip is crisp outside and melty soft inside..

Beer is often used in the batter, but if you prefer a lighter selzter batter my local chippy in Somerset add a tiny bit of lemon juice too, you can barely taste it, and you would not know it was there if you weren't used to it, but it lightens the taste. I hate greasy fish and chips....yuk, and the whole thing needs a perkled gerkin or onion or mushy peas. I ignored the mushy peas for years until a few years ago and they are simply gorgeous.

Sorry I cannot be more practical help.
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Old 03-30-2007, 06:02 AM   #7
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Have a look at this:

Waitrose.com recipes - Fish and Chips - Recipe Search

The description is obviously for people who don't cook much, but you might find it useful.

As for malt vinegar on chips, I loathe the stuff! Try some separately on a couple of chips before dousing your whole dinner just in case you don't like the cough-inducing smell!

And I agree with lulu about mushy peas. They don't look or even sound very appetising but they are in fact delicious. I tried them for the first time just last year and was impressed.
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Old 03-30-2007, 06:05 AM   #8
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I am a malt vinegar for fish and chips kinda girl, but also love other vinegars. A mulberry vinegar was a nice change a few months ago.
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Old 03-30-2007, 09:13 AM   #9
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The standard for french fries is the russet (Idaho) potato. It's a high starch potato.
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Old 03-30-2007, 09:46 AM   #10
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Quote:
Originally Posted by Andy M.
The standard for french fries is the russet (Idaho) potato. It's a high starch potato.
I agree, they are the best, for fries (chips) !
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